Carrot Risotto with Detox-Mix Sprouts

For this recipe I was inspired by Sebastian Copien and Niko Rittenau (as seen in the cookbook Vegan Klischee Adee – Das Kochbuch). I think the combination with a big mountain of Detox-Mix sprouts rounds off the risotto recipe even more wonderfully. Plus, you now have active enzymes and the healing power of sprouts on your plate. This gives the body strength and vital energy.

Ingredients:

• Sprouts (here: Detox-Mix)
• 3-4 carrots
• 1 clove of garlic
• 1 tablespoon sesame paste
• juice from ½ lemon
• lemon zest
• fresh herbs, preferably thyme and rosemary

Method:

1. Wash and finely grate garlic and carrots.
2. Fry in a saucepan with a little water. Add finely chopped herbs.
3. Let simmer for 3-5 min until the carrot is firm to the bite.
4. Remove from heat, add fresh lemon juice and sesame puree (tahini). Mix.
5. On a plate, arrange the sprouts into a nest/circle and place the carrot risotto in the center.
6. Decorate with a few individual sprouts and serve

Tip:

For an even creamier consistency, cream, oat/coconut milk, or even yeast flakes can be added. Also try using a little less water so that it does not become too runny.